Start your preparations by washing and peeling the carrots. Cut of a small piece from both sides of the carrot. Now you grate the carrots.

Pour the milk into a wok and place it on high heat. The milk has to boil before you add the carrots into it and keep on stirring. After about fifteen to twenty minutes, depending on the size of your carrot pieces, the carrots will be soft. You can try and get one piece out to squeeze it with your finger and check whether it is soft. While the carrots are cooking, you can break or cut the cashew nuts into small pieces.

As soon as the carrots are soft, you can add the sugar. Now it will take some more time of boiling and stirring until the sugar is dissolved into the milk and the milk fully cooked into the carrots. In between, when there is some milk left, you add the raisins and the cashew nut pieces. When there is no milk left anymore and the dish thus not liquid, you add the ghee on top and fry the halwa for a little while. Finally it is done and ready to be eaten.

You may have heard of a different way to prepare Gajar ka Halwa. It is a popular dish and different people have different ideas on how to prepare it. One can also boil the carrots in water first and then grate them to make Halwa out of them. This is a much quicker version but it will also reduce the taste of carrots. If you prepare the dish as described above, it will take some more time and patience but I can promise you, in this way it tastes simply amazing!

Serve your Gajar ka Halwa while it is still hot – and eating it with your fingers add some extra pleasure to the Halwa experience!